Pan-fried Chicken Breast With Vanilla Risotto And A Vanil

Altar call evangelism rarely produces lasting fruit. While the initial statistics are often impressive, the numbers of those who bear the biblical marks of regeneration are usually minute in comparison. D. A. Carson calls attention to this disturbing pattern in his book, A Call for Spiritual Reformation: “To what extent do those who profess faith at world-class evangelistic meetings actually persevere, over a period of five years from their initial profession of faith? When careful studies have been undertaken, the most commonly agreed range is 2 percent to 4 percent; that is, between 2 percent and 4 percent of those who make a profession of faith at such meetings are actually persevering in the faith five years later, as measured by such external criteria as attendance at church, regular Bible reading, or the like” (Baker, 1992, p. 24).

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Food networ, Food5	1	Servings

INGREDIENTS

8	oz	Chicken breast
1		Shallot, finely chopped
1		Clove garlic, chopped
15	g	Butter
25	g	Arborio rice
200		Muscat wine
4		Asparagus spears, trimmed
		and
		blanched
350		Chicken stock
1		Plum tomato, seeded and
		chopped
30	g	Fresh chervil
		Fresh chives
		Marscapone cheese
		Seasoning
		Basil oil
350		Muscat wine
2		Shallots, chopped
1		Garlic clove, chopped
1/2		Vanilla pod
1	t	Coriander seeds, crushed

INSTRUCTIONS

To make the vanilla syrup, place all the ingredients in a pan and
simmer to reduce to a syrupy consistency, season to taste then strain.
Pan fry the chicken breast in some butter and olive oil and seasoning
while cooking the risotto.  For the risotto, sweat the onion garlic in
the butter, then add the  rice and cook for about 3-4 minutes. Pour on
the wine and a little  stock. Stir, simmering until the rice has
absorbed all the liquid.  Add more stock, as necessary, until the rice
is tender and of a  creamy consistency. Add the stalks of asparagus,
not the spears, that  have been chopped and a few tablespoons of
marscapone cheese.  To finish the risotto add the diced tomato, chopped
chervil, chives  and some of the vanilla syrup and season well with
salt and pepper.  Spoon the risotto on to a plate and the sliced,
cooked chicken on the  top. Drizzle the remaining vanilla syrup around
the plate with some  basil oil. Garnish with the glazed asparagus tops
and some fresh  chervil.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“Either Jesus pays or you do”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2091 Calories From Fat: 271 Total Fat: 30.9g Cholesterol: 225mg Sodium: 10394.5mg Potassium: 12444.8mg Carbohydrates: 331g Fiber: 46.3g Sugar: 2g Protein: 178.3g

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore